Beet and Tarragon Fusilli

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 small leek ((the white part only), thinly sliced)
• 2 stalks Swiss chard (with leaves, thinly sliced)
• 1 cup beets (boiled and diced)
• 1 tbsp bottled horseradish
• 2 tbsp red wine vinegar
• 2 cups cooked fusilli (corkscrew) pasta
• 1/2 cup low-fat ricotta cheese
• 1 tbsp fresh tarragon (chopped (if using dried, use half the amount))